Forget everything you know about boring, marshmallow-covered sweet potato dishes! This game-changing Southern-style sweet potato casserole will revolutionize your holiday table and have your guests begging for seconds. Imagine a creamy, perfectly spiced sweet potato base topped with a crunchy pecan layer that delivers an explosion of flavor in every single bite. Whether you're a traditional Southern cook or a curious foodie looking to impress, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 4 medium sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly wash the sweet potatoes and pat them dry with a clean kitchen towel.
- Pierce each sweet potato several times with a fork. Place the potatoes on a baking sheet lined with aluminum foil to catch any drips during roasting.
- Roast the sweet potatoes in the preheated oven for 45-50 minutes, or until they are completely soft when pierced with a fork. The skin should be slightly crispy and the interior will be tender.
- Remove the sweet potatoes from the oven and let them cool for 10-15 minutes until they are comfortable to handle. Reduce oven temperature to 350°F (175°C).
- Cut the sweet potatoes in half and scoop out the soft interior into a large mixing bowl. Discard the skins.
- Mash the sweet potato flesh using a potato masher or electric mixer until smooth and free of large lumps.
- Add melted butter, brown sugar, milk, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix thoroughly until all ingredients are well combined.
- Grease a 9x9 inch baking dish with butter or cooking spray. Transfer the sweet potato mixture into the prepared dish, spreading it evenly.
- Sprinkle chopped pecans evenly across the top of the casserole, creating a crunchy topping.
- Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden and the edges are slightly bubbling.
- Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the dish to set and makes serving easier.
- Serve warm as a side dish, garnishing with additional pecans if desired. The casserole can be made ahead and reheated before serving.
Tips
- • Choose medium-sized sweet potatoes with smooth, firm skin for the best texture and flavor • Roast the sweet potatoes instead of boiling to concentrate their natural sweetness • Let the potatoes cool slightly before mashing to prevent burning your hands • Use a potato masher or electric mixer for ultra-smooth consistency • Don't overmix the ingredients - just combine until well incorporated • Toast the pecans briefly before adding for an extra layer of nutty flavor • Make this dish ahead of time and reheat before serving for even more convenience • For a lighter version, substitute half the butter with Greek yogurt
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 30mg
